20% OFF Ikbal Ring Beef Sujuk – Hot, wholesale case

Ikbal

Ikbal Ring Beef Sujuk – Hot, Wholesale Case (12 x 1 lb)

12.0 lb

$210.90 $263.63 Save $52.73

In stock

Packaging type: Case (12 x 1 lb)

$17.58 Pack 1 lb (16 oz) $210.90 Case 12 x 1 lb $17.57 / pack

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Product details

Sujuk (also spelled sucuk or soudjouk) is a dry, spiced beef sausage and a staple of the Turkish breakfast table. Ikbal ring sujuk (hot) is made with beef and a traditional blend of spices including garlic and paprika. Ikbal is one of the sujuk brands distributed by Nema Food.

This listing is a wholesale case of 12 x 1 lb, suited to restaurants, cafés, markets, caterers and large households.

Key features

  • Classic ring shape
  • Hot spice level
  • Beef sujuk
  • Wholesale case of 12
  • Keep refrigerated 35°F – 39°F (2°C – 4°C)

How to enjoy

  • Slice and pan-fry until the edges crisp, then crack eggs over it for classic sucuklu yumurta.
  • Grill slices for breakfast plates, toasties and sandwiches.
  • Use as a topping for pide and pizza, or cook into beans and stews.

Product details

Brand Ikbal
Category Deli Meat
Net weight / size 1 lb per unit
Case pack 12 x 1 lb
Packaging Box
Storage Keep refrigerated 35°F – 39°F (2°C – 4°C)
Shelf life 8 months
Ingredients Beef, Spices, Salt, Soy Protein Isolate, Dextrose, Sodium Phosphates, Sodium Nitrate, Ascorbic Acid, Sodium Nitrite
Allergens Soy
Product code SJK01
UPC 881428002100
From the Turkish kitchenView the authentic recipe

Authentic Recipe: Kaşarlı Sucuklu Pide (Sujuk & Cheese Pide)

Boat-shaped Turkish flatbread, filled with melted kaşar cheese and slices of sujuk and baked until golden. A favorite at every pide salonu and easy to make at home.

Makes: 5–6 pides | Prep: 20 min + 1 hr rise | Bake: about 30 min

Ingredients

For the dough

  • 1 cup warm milk
  • ½ cup warm water
  • 2 tbsp vegetable oil
  • 1 packet (2¼ tsp) yeast
  • ½ tbsp sugar
  • 1 tsp salt
  • 1 egg, separated (white for the dough, yolk for brushing)
  • About 5½ cups (700 g) all-purpose flour

For the filling

  • 2 cups grated kashkaval (kaşar) cheese
  • ½ lb sujuk, thinly sliced

Instructions

  1. Mix the milk, water, oil, yeast, sugar, salt and egg white in a large bowl.
  2. Add the flour little by little and knead into a soft dough that doesn't stick to your hands.
  3. Cover and let it rise for about 1 hour, until doubled.
  4. Heat the oven to 400°F (200°C). Divide the dough into tangerine-sized balls and roll each into a long oval.
  5. Spread cheese down the middle and top with sujuk slices. Fold the long edges in and pinch the ends to make a boat shape.
  6. Place on a parchment-lined tray, brush the edges with the egg yolk and bake for 25–35 minutes, until golden.

Tips

  • Brush the hot crust with a little butter as soon as it comes out of the oven.
  • For extra richness, crack an egg into the middle for the last 5 minutes of baking.
  • Pair it with our Nema Kashkaval Cheese and a cold ayran.

Recipe adapted from a home-style version on Nefis Yemek Tarifleri.